These are quick and easy and go well with soup, salad or what ever. The whole grain is packed with vitamins and minerals as well as a wonderful nutty flavor.

Barley and soft wheats produce a more crumbly, lighter colored gem.

Options: May use almond milk thickened with extra dates and almonds for a sweeter, softer bread.

This can also be rolled out very thin and used as a pizza dough.

Herbs and seasonings can be added to the flour before adding the water for a savory bread.

Whole Grain Gems

2 Cups freshly gound whole grain flour (any type of wheat or whole grain barley is good)

3/4-1 Cup water

1/2 teaspoon salt

Mix salt and flour together in a bowl. Add enough  water to make a stiff dough. Kneed a couple of minutes until dough is well mixed and workable. Form into walnut sized balls and place on a dry cookie sheet. Bake at 350 degrees until heated and they begin to brown slightly on the bottom. (approx. 30-50 minutes). Remove from oven and allow to cool. May be served while warm.

Note: Since no yeast is used these are safe to eat hot out of the oven. For soft texture cook less, for firmer texture cook longer.